Strawberries and Cream Doughnuts

The Ultimate Valentine’s Day Indulgence: Strawberries & Cream Doughnuts

If you’re looking to skip the generic box of chocolates this year and truly wow your Valentine, I have found the answer. Nothing says “I love you” quite like the smell of fresh dough frying and the vibrant, ruby-red hue of real strawberries.

These Strawberries and Cream Doughnuts are the ultimate romantic treat. They are soft, pillowy, and dressed in a stunning pink strawberry sugar that looks like edible confetti. Whether you’re celebrating with a partner, your best friends, or just treating yourself (the best kind of Valentine!), these doughnuts are pure magic.

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Why They’re Perfect for Valentine’s Day

• The Colors: The naturally bright pink coating comes from powdered freeze-dried strawberries—no artificial dyes needed!
• The Textures: You get the crunch of the strawberry sugar, the fluff of the brioche, the tartness of the jam, and the cloud-like finish of fresh whipped cream.
• The Effort: Making dough from scratch is a “labor of love” that tastes significantly better than anything you can buy at a store.

Step-by-Step to Valentine’s Perfection

1. Craft the Dough

Start by blooming your yeast in warm milk, then whisk in the eggs and sugar. When adding your flour and salt, remember the golden rule: patience. Add your softened butter one tablespoon at a time. This slow integration is what gives the doughnuts that luxurious, melt-in-your-mouth texture. Let the dough rise until it’s doubled in size (about 1.5 hours).

2. Shape Your Hearts (or Circles!)

Roll the dough to a ½-inch thickness and use a 3-inch cutter. For a Valentine’s twist, you could even use a heart-shaped cookie cutter! Let them proof for another 30–45 minutes until they look airy and delicate.

3. The Golden Fry & Pink Coating

Fry your doughnuts in 350°F oil for about 2 minutes per side. While they are still warm, toss them immediately in your strawberry sugar. The heat melts the sugar just enough to create a sparkling, tart, pink crust that is absolutely irresistible.

4. Fill with Love

Once cooled, use a piping bag to fill the center with strawberry jam. Top them with a swirl of vanilla-infused whipped cream and a fresh strawberry.

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A Pro-Tip for Your Valentine’s Morning

These are best served fresh, but if you want to get a head start, you can make the dough the night before and let it do its first rise in the fridge overnight. In the morning, just roll, cut, and fry for a breakfast-in-bed that no one will ever forget.

Note: If you have leftovers, give them a quick 20-second zap in the microwave (without the cream) to bring that “just-fried” softness back to life.

Instructions:

Make the Dough:

1. In a small bowl or the bowl of your stand mixer, combine the warm milk (ensure it is around 110°F; if it’s too hot, it will kill the yeast) and a pinch of your granulated sugar. Sprinkle the active dry yeast on top. Let it sit for about 5–10 minutes until it becomes foamy and smells “yeasty.” If it doesn’t foam, your yeast may be expired, and you’ll need to start over with a fresh batch.
2. Once the yeast is foamy, whisk in the remaining granulated sugar and the the large eggs. Whisk until the eggs are well incorporated into the milk mixture.
3. Add the all-purpose flour and the salt to the bowl.
4. If using a stand mixer: Use the dough hook attachment on low speed until a shaggy dough forms and no dry flour remains. If mixing by hand: Use a sturdy wooden spoon or your hands to bring the ingredients together into a rough ball.
5. This is the most important step for a silky dough. With the mixer on medium-low, add softened butter one tablespoon at a time. Wait until each piece of butter is fully absorbed into the dough before adding the next. The dough will look like it’s falling apart at first, but keep mixing—it will eventually come back together into a smooth, shiny mass.
6. Increase the speed to medium and knead for about 7–10 minutes. The dough is ready when it pulls away from the sides of the bowl and feels elastic. If kneading by hand: Turn the dough onto a lightly floured surface and knead for 10–12 minutes. It will be sticky, so try to use a bench scraper rather than adding too much extra flour, which can make the dough tough.
7. Lightly grease a large bowl with oil. Place the dough inside, turning it once to coat it. Cover the bowl with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free spot. Let it rise until it has doubled in size (usually 1 to 1.5 hours, depending on the temperature of your kitchen).
8. After your first rise (once the dough has doubled), gently press your fist into the center of the dough to release the air. Turn it out onto a lightly floured surface.
   Tip: Don’t use too much flour! You want just enough to prevent sticking. Too much extra flour will make the doughnuts heavy.
9. Using a rolling pin, roll the dough out to an even thickness of ½ inch (about 1.25 cm).
10. Use a 3-inch circular cutter. Dip the edge of the cutter in flour before every single cut to ensure it slices cleanly through the dough without pulling or tearing.
11. Gather the leftover scraps into a ball. Roll it back out to ½ inch and cut your remaining circles. (Usually, you can get 6-7 on the first pass and the remaining 2-3 on the second).
12. Place your cut circles onto a baking sheet lined with parchment paper (you can even cut the parchment into individual squares for each doughnut to make dropping them into the oil easier). Cover loosely with a clean towel or plastic wrap. Let them rise in a warm spot for 30–45 minutes.
13. Meanwhile, heat a medium pot with oil. Make sure it is at least 2-3 inches deep. Heat up the oil to 350F-370F.
14. Also prep your strawberry sugar coating by finely grinding the freeze dried strawberries in a spice blender until it is like a powder. In a shallow bowl, mix the strawberry powder with the granulated sugar. Set aside.
15. Once the doughnuts are done its final proof, drop 2-3 doughnuts into the preheated oil. Fry for about 2 minutes on each side. Make sure that you adjust the heat if the temperature rises or falls.
16. Allow the finished doughnuts to drain on a plate lined with paper towels or on a baking rack.
17. Toss the fried doughnuts in the strawberry sugar and coat the outside evenly.
18. Use a piping bag to fill each doughnuts with strawberry jam and decorate with whipped cream on top.
19. Serve immediately! These doughnuts are best day of. If you want to serve it again the next day, you can microwave the doughnuts (without the whipped cream on top) for about 20-30 seconds until warm.

Sue Mun